Ranched' up Chicken Bacon Parmesan Cups With Fresh Chives #RSC

“Ready, Set, Cook! Hidden Valley Contest Entry”

• Ready In: 27 mins
• Serves: 4
• Yields: 20 cups

Ingredients

• 1 (12 ounce) can  Pillsbury Golden Layers refrigerated flaky original biscuits
• 1⁄4 cup sour cream
• 1⁄4 cup  Hidden Valley® Original Ranch® Dressing
• 1  cup  shredded  cooked chicken
• 2  tablespoons  fresh grated parmesan cheese
• 1⁄4 cup  slivered almonds
• 1  tablespoon  minced shallot
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 4  slices  crisp  cooked bacon, crumbled
• 1  tablespoon  fresh minced chives

Directions

1. Preheat oven to 350 degrees. Separate the can of biscuits into 10 individual biscuits. Separate each biscuit into two even layers, making twenty dough circles. Press each dough round into an ungreased mini muffin cup.
2. In a small bowl, mix the sour cream with the ranch. Stir in shredded chicken,parmesan cheese, almonds, shallots, salt and pepper. Stir until well combined. Spoon about 2 teaspoons mix into each mini muffin cup. Sprinkle the tops with bacon and then chives. Bake 10-15 minutes or until golden brown. Remove from tins. Cool 5 minutes before serving. Yield: serves 10, 2 cups each.